Categories: braise, duck, main course

Ingredients

• ·8 duck legs
• ·4 tbsp honey
• ·5 garlic cloves, sliced
• ·6 cm ginger, cut into fine strips
• ·2 tbsp Oriental Rub
• ·5 tbsp Sake
• ·125 ml red wine
• ·125 ml light soy sauce
• ·bunch of spring onions

Directions

1. Preheat the oven to 180oC. Rub the duck legs all over with Oriental Rub. Brown the duck legs in a hot pan without any oil.

2. Place in a large roasting tray, drizzle with honey and sprinkle over Oriental Rub.

3. Remove the excess fat from the pan then add the garlic and ginger and sauté for 2 minutes. Add all the liquids, bring to the boil and simmer for 5 minutes. Pour over the duck legs.

4. Seal the roasting pan tightly with foil then roast for one hour. Remove the foil, increase the temperature to 220oC and cook the duck for 15 minutes top crisp the skin.

5. Place the legs on a serving platter, remove any fat from the pan juices then spoon the juices over the duck. Garnish with finely shredded spring onions.

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